Oysters with Yuzu Mignonette | Rose Wilde

• ½ cup (120 ml / 120 g) rice wine vinegar

• ¼ cup (60 ml / 60 g) yuzu juice

• 1/8 tsp kosher salt (0.75 g)

• Zest of two yuzu lemons (about 2 g)

• ½ inch grated ginger (about 5 g)

• Few cracks of black pepper

Mince shallots by hand or in a food processor. Add remaining ingredients and stir to combine. Store in a glass or deli container. Best if it can sit 1–2 days before use to allow flavors to meld.